Tortilla Soup
Source of Recipe
Western Mexican Cookbook
List of Ingredients
12 corn tortillas -- cut in thin strips
1/3 cup shortening
1 cup onion -- minced
2 tablespoons shortening
4 green chiles -- seeded and minced
1 cup whipping cream
1 cup tomato puree
salt
1/2 pound monterey jack cheese -- shredded
2 tablespoons butter
Recipe
In the 1/3 cup of shortening, saute tortillas until crisp but not browned.
To make sauce saute onions in 2 tablespoons of shortening until
transparent; add chiles, cream and tomato puree. Simmer for 10 minutes;
salt.
Grease a 2 quart baking dish and cover bottom with half of the tortilla
strips. Pour over it half the sauce and a layer of half the cheese. Repeat
layers ending with cheese. Dot with butter and bake in a 350 degree oven
for 30 minutes.
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